2 medium aubergines, sliced
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
canola oil for frying
2 large tomatoes
2 cloves garlic, finely chopped
2 T (30 ml) parsley, finely chopped
1½ (7,5 ml) paprika
1 T (15 ml) cumin
2 T (30 ml) olive oil
2 t (10 ml) lemon juice
3 mini pita breads cut into triangles
Season aubergine slices with Seasoned Salt and leave in a colander for 30 minutes. Cube and gently fry the aubergines until golden. Peel and dice tomatoes. Place diced tomato, garlic, fried aubergine, parsley, spices and olive oil in a frying pan over low heat. Mash together and continue cooking over low heat until dry and pasty.
Add 2 t (10 ml) lemon juice and taste for seasoning.
Dish the aubergine into a bowl and serve with pita triangles as a salad or spread.
For this recipe it is not necessary to salt the aubergine beforehand. Buy well ripened aubergines.